Freekeh soup with meatballs combines tender meatballs made from ground beef, onions, parsley, and spices with a hearty soup base of freekeh, fresh vegetables, and aromatic seasonings like baharat and cinnamon. The blend of textures and tastes instantly makes this a comforting meal perfect for any occasion.
To prepare this delicious soup, you’ll need ground beef, onion, fresh parsley, allspice, cinnamon, flour, olive oil, salt, pepper, carrots, celery, diced tomatoes, tomato paste, baharat spice mix, ground coriander, a cinnamon stick, sugar, cracked freekeh, beef stock, chicken stock, and hot water. Each ingredient plays a crucial role in creating a nourishing bowl that warms the heart.
History of Freekeh
Freekeh has roots that stretch back thousands of years. The process of making freekeh involves harvesting young grains, and then roasting them. This cooking technique gave freekeh its distinctive smoky flavor. Ancient farmers recognized the benefits of this method, preserving the grain and making it more nutritious.
Originally, freekeh played a vital role in the diets of various cultures in the Levant region, including Syria and Lebanon. It has remained a staple in these areas for generations, highlighting its cultural significance.
The popularity of freekeh gradually spread, reaching Mediterranean and North African cuisines. Today, chefs worldwide recognize its versatility and health benefits, incorporating it into contemporary dishes.
Ingredients:
Meatballs:
- 14 oz of ground beef
- 1 small diced onion
- 2 tablespoons of chopped fresh parsley
- 1/2 teaspoon of ground allspice
- 1/4 teaspoon of ground cinnamon
- 3 tablespoons of all-purpose flour
- 2 tablespoons of olive oil
- Salt and pepper to taste
Soup:
- 1 tablespoon of olive oil
- 1 large chopped onion
- 3 crushed cloves of garlic
- 2 diced carrots
- 2 diced celery stalks
- 3 large diced tomatoes
- 2.5 tablespoons of tomato paste
- 1 tablespoon of baharat spice mix
- 1 tablespoon of ground coriander
- 1 tablespoon sugar
- 1 cinnamon stick
- 1 cup of cracked freekeh
- 2 cups of beef stock
- 2 cups of chicken stock
- 2 cups of hot water
How to make freekeh soup with meatballs?
- In a large bowl, combine all meatball ingredients. Shape into small balls.
- Heat olive oil in a Dutch oven over medium heat. Brown meatballs on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until softened. Add carrots and celery, cooking until tender.
- Stir in canned tomatoes, tomato paste, and spices. Add a pinch of sugar, salt, and pepper.
- Add freekeh, stock, and water to the pot. Return browned meatballs to the soup.
- Bring to a boil, then reduce heat and simmer for 35-45 minutes, or until freekeh is tender. Serve hot.
Serving Suggestions
Garnishing Tips
For garnish, I recommend fresh herbs like parsley or cilantro. Chopping them finely adds a vibrant color and freshness. A sprinkle of lemon zest brightens the dish and provides a zesty contrast to the earthy flavors of the freekeh.
Consider adding a dollop of yogurt for a creamy texture and tangy note. I find that swirls of tahini can also deepen the flavor profile, creating a delicious blend with the meatballs.
For a visual appeal, use colorful toppings such as pomegranate seeds. Their sweet-tart bursts make every spoonful engaging. Remember, garnishing is not just about taste; it’s about making the bowl inviting.
Pairings
I love pairing freekeh soup with crusty bread or pita for a satisfying meal. This bread is perfect for dipping, soaking up the flavorful broth, and adding a nice texture.
To balance the soup’s richness add a side salad with cucumbers, mixed greens, and a light vinaigrette. The crunch from the vegetables refreshes the palate.
For beverages, I suggest serving the soup with a light white wine or herbal tea. Both options can enhance the dining experience without overpowering the dish. These thoughtful combinations elevate the meal, bringing warmth and satisfaction to the table.
Storing and Reheating
Proper Storage Techniques
To store this soup, I recommend using airtight containers. This helps to keep the soup fresh while preventing contamination from other foods in the fridge.
Before sealing the container, let the soup cool down to room temperature. This avoids condensation that could make the soup watery.
I typically store the soup in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Make sure to leave some space in the container, as liquids expand when frozen. The soup can last in the freezer for about 2-3 months.
Reheating for Best Flavor
When I’m ready to enjoy my stored freekeh soup, I prefer reheating it on the stovetop. This method gives me better control over the temperature and helps maintain the soup’s texture.
I start by transferring the soup to a pot and heating it over medium heat. Regularly stir the soup to ensure even warming and to prevent it from sticking to the bottom.
If the soup appears too thick after being refrigerated, I add a bit of broth or water to reach my desired consistency. Taste before serving to see if it needs seasoning adjustments, as flavors might concentrate during storage.
Conclusion
Freekeh soup with meatballs offers a delightful combination of flavors and textures. I appreciate how the nutty taste of freekeh complements the savory meatballs perfectly.
This dish is not only enjoyable but also nutritious. It contains plenty of protein and fiber, making it a satisfying meal.
Preparing this soup feels rewarding. It warms the soul and nourishes the body. I love sharing it with friends and family, fostering moments of togetherness.
Making freekeh soup with meatballs can easily become a regular in my cooking rotation. Its distinct flavor and healthy profile make it a go-to recipe for any occasion.
As you’ve read above, crusty bread is a great pairing for this satisfying soup.
Get this kaak bread recipe now (by clicking the image below):
